Spiced Cranberry Sauce

November 16, 2012 | No Comments

Spiced Cranberry Sauce

Thanksgiving is less than a week away, and there are tons of fresh cranberries in the stores. Up until a week ago, I had never purchased fresh cranberries before. I was walking through our local grocery store, and I stopped in front of some bags of cranberries. I put two bags in my basket and came home and started making things with them.


So far I have made three different kinds of scones, muffins, and this sauce. I have used them chopped as well as whole. They are not only beautiful, but are really delicious in everything I have made so far. I do find that if I do not add enough sugar, their bitterness will show through.

I have been drawn to the vibrant, creative, brilliant color cranberry,  most of my life. About a year ago, I even tested this color on one of the walls in our dining room. The color swatch was stunning, but on the wall it was a bit too much for the room.


This recipe is adapted from the Cranberry Sauce recipe in the November 2009 issue of Saveur Magazine. I hope you make this gorgeous sauce and allow it to grace your everyday, and  holiday table.

Spiced Cranberry Sauce
Recipe type: Side Dish
Author: Jillian
  • 2 14 oz packages fresh cranberries
  • 1 3/4 cup dark brown sugar
  • 1 cup fresh orange juice(2 oranges)
  • zest of 1 orange
  • 1/3 cup orange liquor(I had triple sec on hand)
  • 4 grinds black pepper
  • 1/4 tsp ground cloves
  • 2 tsp ground cinnamon
  • 1 tsp vanilla extract
  1. Rinse and drain cranberries
  2. Zest orange
  3. Juice oranges
  4. Dump cranberries, brown sugar, orange juice, zest, orange liquor, black pepper, ground cloves, ground cinnamon, vanilla extract into stockpot
  5. Bring mixture to a boil
  6. Turn heat down
  7. Simmer for 25-30 minutes, stirring often until cranberries pop and become soft
  8. Taste
  9. Cook down more for a jam like texture
  10. Enjoy with family and friends

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